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Warm the tortillas one at a time on a hot comal or dry skillet, then dip in the Red Mole Sauce until soft.
Place on a working plate, place a small amount of the seasoned textured vegetable protein in the middle
and roll into a tube. Arrange the filled tortillas in an ovenproof dish until read to serve. Warm for 15
minutes in a 375F oven. Place two on each plate and cover with more sauce. Serve with Mexican rice
and a salad.
Red Mole Sauce (makes 2 cups)
4 ancho chillies, roasted and seeded
2 tomatoes, roasted, peeled and seeded
5 cloves of garlic, roasted and peeled
1/3 cup almonds
1/3 cup peanuts
1/3 cup raisins
1 slice of toasted bread
3 green onions, chopped
1 tsp sea salt water
1/4 cup sesame or corn oil
The traditional Mexican way to roast the chile, tomatoes and garlic is on a hot comal. You may also
roast them in a dry skillet, turning to scorch on all sides. Some American cooks roast them under the
broiler in the oven. After roasting blend all the ingredients except the oil with enough water to make a
thick sauce. Heat the oil in a heavy saucepan and add the sauce. Cook 20 minutes add water to thin the
sauce as desired.
A Taste of Mexico by Kippy Nigh
Arroz a La Mexicana (Mexican Rice with Vegetables)
1/2 cup sunflower oil
1 clove garlic
3 cups (2 lbs) rice
1 onion, sliced
2 small tomatoes, peeled, seeded and chopped
1 poblano chile, cut into strips
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